Coconut Cake Cheesecake
By: Taste of the South (April*May 2011 issue)
Crust:
2 cups graham cracker crumbs
1 cup sweetened flaked coconut
½ cup (1 stick) salted butter, melted
*I processed these ingredients in my food processor*
Filling:
2 (8oz) packages cream cheese, softened
1 cup granulated white sugar
3 large eggs
2 cups sour cream
1 teaspoon lime juice
1 teaspoon vanilla extract
Topping:
½ cup sweetened condensed milk
¼ cup coconut milk
1 ¼ cups sweetened flaked coconut
½ teaspoon vanilla extract
1. Preheat oven to 325 degrees
2. In a medium bowl (or food processor), combine graham cracker crumbs, coconut, and butter. Line bottom of springform pan with parchment paper. When you place the rim in place trim the base of the parchment paper with scissors. Press evenly into the bottom and up the sides of an (8-inch) springform pan. Refrigerate for 10 minutes.
3. In a large bowl, combine cream cheese and sugar, beating at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream, lime juice, and vanilla, beating until well combined. Pour into prepared crust. Wrap aluminum foil tightly around bottom of springform pan.
4. Place springform pan in a large roasting pan. Add boiling water to roasting pan to a depth halfway up sides of springform pan.
5. Bake until center of cheesecake is set but jiggles slightly in the middle, approximately 1 hour and 15 minutes. Carefully remove cheesecake from roasting pan, remove foil (carefully because it will be hot) from around the outer part of the springform pan, and let cool completely on a cooling rack. Cover with foil and refrigerate overnight.
6. In a small bowl, combine sweetened condensed milk, coconut milk, coconut, and vanilla. Top cheesecake with mixture. Cut and serve immediately. Refrigerate all leftovers (if there is any!!!).
5 stars! Beautiful elegant presentation.
